Corporate Executive Chef
Multiple Countries
Full Time
Manager/Supervisor
Corporate Executive Chef
Department: Hospitality
Reports to: Culinary Director
Working with: Head Office, Ship teams,
All Corporations within the River Cruise Division
HR, Purchasing, Operations team
Subordinates/ Direct Reports: Executive Chef’s
Substituted by: Corporate Executive Chef or Culinary Director
GENERAL DESCRIPTION/OBJECTIVES
To assume responsibility for defined aspects of the culinary operations, oversee the daily operations and quality of services provided, and control all costs.
Supports the development of the organization by the company Standards, Vision, and Mission in close collaboration with the entire Management team of the company
KEY RESPONSIBILITIES AND ACCOUNTABILITIES
GENERAL
Department: Hospitality
Reports to: Culinary Director
Working with: Head Office, Ship teams,
All Corporations within the River Cruise Division
HR, Purchasing, Operations team
Subordinates/ Direct Reports: Executive Chef’s
Substituted by: Corporate Executive Chef or Culinary Director
GENERAL DESCRIPTION/OBJECTIVES
To assume responsibility for defined aspects of the culinary operations, oversee the daily operations and quality of services provided, and control all costs.
Supports the development of the organization by the company Standards, Vision, and Mission in close collaboration with the entire Management team of the company
KEY RESPONSIBILITIES AND ACCOUNTABILITIES
GENERAL
- Supervises and supports the day-to-day Culinary Operation of the assigned vessels
- Reports irregular events to the Management/Hotel team as felt appropriate
- Implement agreed new initiatives to continually improve levels of customer satisfaction in all areas of Culinary operations
- Supports and trains the Culinary teams on onboard
- Close collaboration with the Purchasing & Service Departments to review, adjust, and improve our products, including equipment
- Supports the onboard team to reach quality and financial goals
- Monitors the quality scores and initiates action to rectify quality issues
- Close collaboration with Human Resources for HR-related matters, from recruiting to disciplinary issues
- Regular meetings with the Culinary Team as per schedule and request
- Relief assigned Executive Chefs in case of emergencies
STRATEGIC
- To control the operational costs of the Culinary Department onboard
- To ensure that Company property is adequately maintained and treated with respect at all times, supports the onboard team to reduce breakage in all department
- Setting a budget and indicating the products and supplies necessary
OPERATIONAL
- To coordinate Crew matters by establishing and supporting efficient communication between the ship, the To identify the strengths and potentials of onboard crew members for efficient career planning
- To live up to and promote the company standards, Values, and Goals by effectively communicating the Corporate Mission & Vision and expectations
- To safeguard the concepts, policies, and procedures of the Scenic Group while monitoring and reporting deviations
- To ensure that all personnel within the Galley Department comply with the latest HACCP and Sanitation regulations (and all other Port Health Authorities). Support and train the other Hotel Departments when necessary
- Regular update/maintenance of SOPs for the dedicated departments
- Fully in charge of the menu cycle to reflect local, seasonal, and (regional) trends
- Monitors industry trends and recommends appropriate changes in menus and preparation techniques to maintain a competitive status
- To perform ship visits regularly to be aware of product delivery, crew performance, and adherence to company policies and procedures. Reporting for each ship visit with a standardized report form
- To monitor and maintain the working hours of the galley and restaurant department according to the labor law regulations in the operating country
- Support the process to complete the winter list for all ships from a galley point of view and submit it to the Culinary Director
- Supervise and sign off galley inventory at season’s start and end
- Support ship teams in emergencies
- Conducting interviews during the entire year for all positions in cooperation with the recruitment department
- Active involvement in the planning and execution of all season-start and kick-off activities
- Crew planning of the galley department together with HR for the assigned vessels
PEOPLE
- To be a role model as per Scenic definition, hands-on, involved in the operation, and approachable to all crew while on board for ship visits
- To act as a dynamic motivator and ambassador for the Hotel and Culinary Operations Department through visible management and leadership
- To train, coach, counsel, support, and delegate the Hotel Department Heads to ensure smooth teamwork, effective communication, and overall Guest and Crew satisfaction
- To guide all direct reports and to ensure that everyone is updated with relevant shipboard and company information at all times
- Appropriate crew training must be carried out on an ongoing basis
- Supervising and evaluating staff, helping people to reach their full potential
- Employ contemporary management techniques to ensure all employees have the appropriate tools to provide services according to the defined standard
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